GB 4789.44-2020 Translated English of Chinese Standard. (GB 4789.44-2020, GB4789.44-2020): National Food Safety Standard - Food microbiological examination - Vibrio vulnificushttps://www.chinesestandard.net, 20/03/2021 - 23 páginas This Standard specifies the examination method for Vibrio vulnificus in aquatic products. This Standard applies to the examination of Vibrio vulnificus in aquatic products such as fish, shrimp, crab, shellfish. |
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30.0 g Distilled 5.0 g Sodium ADD dropwise adjust the pH agar medium agar plate amplified bands autoclave at 121 Beef powder biochemical characteristics biological type blank control Bromothymol blue Cellobiose Cellobiose-polymyxin chloride trisaccharide iron completely dissolved Composition Peptone counterstaining DISSOLVE the components DISSOLVE the various distilled water ethanol expected size 519 g Agar Gram staining hydrochloric acid solution Incubate at 36 iron agar slant lysine decarboxylase mCPC plate mol/L hydrochloric acid mol/L sodium hydroxide Negative control ONPG Oxidase reagent oxidase test PCR reaction PCR result PCR testing Phosphate buffered saline plate in 5.5 PNCC enrichment broth Polymyxin positive control Potassium dihydrogen phosphate Preparation method DISSOLVE Primer information quality control system r/min result is determined Safranin sodium chloride trisaccharide sodium chloride tryptone sodium hydroxide solution solution to adjust standard strain strain of Vibrio supernatant suspected colonies system is normal test tubes trisaccharide iron agar tryptone soy agar Vibrio vulnificus